Additional Instructions

Beer Profile

Procedure:

Boil 3 gallons of water, and add the entire can of the malt extract. The instructions always say that you don't have to, but since you're using the dry malt instead of dextrose, you need to boil the ingredients. Add the 2 lbs of dry malt SLOWLY, and make sure you break up all of the clumps. It's kind of like adding a hot coco package to hot water. Stir the hell out of it and add the agave nectar. In the last 20 min or so add the orange peel to the mix in a sock or grain bag. Combine with 3 gallons of cold water in your fermenter. All the kits (and Charlie Papazian) say that you should have a specific temp to pitch the yeast, but i've done this at 120 degrees, and even as low as 70...the yeast will start.

Keep the wort in your primary for a week or until the active fermentation stops, then put it in a secondary fermenter. MINIMIZE TRUB. I was pretty scared, because i left it in the secondary for about 3 weeks, but it actually seemed to work out just fine.

When you're ready to bottle, boil the cup of spray malt and the honey with a cup of water, and add to your nearly finished brew. Bottle accordingly and let carbonate for 5 days to a week. Chill, open, and enjoy the deliciousness!